LIME CRUSH RECIPE RECIPES
KEY LIME PIE RECIPE | FOOD NETWORK
Provided by Food Network
Categories dessert
Total Time 1 hours 3 minutes
Prep Time 25 minutes
Cook Time 18 minutes
Yield 1 (9-inch) pie
Number Of Ingredients 9
Steps:
- For the graham cracker crust: Preheat the oven to 350 degrees F.
- Break up the graham crackers; place in a food processor and process to crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.
- For the filling: Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
- For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.
LAYERED LIME CHEESECAKE RECIPE - BBC GOOD FOOD
Make this stunning layered, citrussy dessert ahead of time if you're entertaining. It's a crowd-pleaser that's part key lime pie, part cheesecake, part trifle
Provided by Barney Desmazery
Categories Afternoon tea, Dessert, Treat
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 16
Number Of Ingredients 9
Steps:
- Whizz the biscuits to crumbs in a food processor, or tip into a food bag and crush with a rolling pin. Mix with the melted butter, then press into the base of a 20cm springform cake tin. Chill in the fridge until needed.
- Put the cream cheese, icing sugar and lime zest in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until completely combined. Spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon. Leave to set in the fridge while you make the glaze.
- Soak the gelatine leaves in cold water. Tip the other ingredients for the glaze into a saucepan with 200ml water. Cook gently until the sugar has dissolved and the syrup is simmering. Drain and squeeze the gelatine of any excess water, then stir into the hot syrup to dissolve. Leave everything to infuse until just warm, then sieve the syrup into a jug. When cooled, pour over the cheesecake and put in the fridge overnight to set. Carefully remove the cake from tin before serving.
Nutrition Facts : Calories 428 calories, FatContent 33 grams fat, SaturatedFatContent 21 grams saturated fat, CarbohydrateContent 28 grams carbohydrates, SugarContent 22 grams sugar, FiberContent 4 grams fiber, SodiumContent 0.4 milligram of sodium
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MANGO LIME CHEESECAKE RECIPE BY TASTY
Here's what you need: digestive biscuits, sugar, butter, large mangoes, cream cheese, sugar, large eggs, egg yolks, lime zests, sour cream, lime juices, sugar
From tasty.co
Reviews 92
Cuisine Fusion
Calories 751 calories per serving
From tasty.co
Reviews 92
Cuisine Fusion
Calories 751 calories per serving
- Enjoy!
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JOE'S STONE CRAB KEY LIME PIE RECIPE - FOOD.COM
I made this for my grandparent's 61st wedding anniversary recently. They lived in Florida in their youth, and loved Joe's Stone, and have lamented on occasion that they will never be able to go back (they now live in Virginia). The family rallied 'round and ordered the crab claws directly from Joe's, got a Joe's Stone Crab Cookbook, and prepared the rest of the meal directly from it. What a fantastic surprise it was... and this was a very sweet end to the night. NOTE: I was only able to find about 8 key limes, which wasn't enough juice. I supplemented with Nellie & Joe's Key Lime juice without a problem. Also, I thought the pie was so rich it didn't even need any whipped cream.
From food.com
Reviews 5.0
Total Time 1 hours 8 minutes
Calories 473.1 per serving
From food.com
Reviews 5.0
Total Time 1 hours 8 minutes
Calories 473.1 per serving
- Garnish with a slice of key lime if desired.
See details
JOE'S STONE CRAB KEY LIME PIE RECIPE - FOOD.COM
I made this for my grandparent's 61st wedding anniversary recently. They lived in Florida in their youth, and loved Joe's Stone, and have lamented on occasion that they will never be able to go back (they now live in Virginia). The family rallied 'round and ordered the crab claws directly from Joe's, got a Joe's Stone Crab Cookbook, and prepared the rest of the meal directly from it. What a fantastic surprise it was... and this was a very sweet end to the night. NOTE: I was only able to find about 8 key limes, which wasn't enough juice. I supplemented with Nellie & Joe's Key Lime juice without a problem. Also, I thought the pie was so rich it didn't even need any whipped cream.
From food.com
Reviews 5.0
Total Time 1 hours 8 minutes
Calories 473.1 per serving
From food.com
Reviews 5.0
Total Time 1 hours 8 minutes
Calories 473.1 per serving
- Garnish with a slice of key lime if desired.
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THAI GREEN CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
The first time I ever had Thai green curry I was sixteen years old and it blew my mind! This green curry paste is so quick to make, yet the flavours are really complex, refreshing and delicious. With Christmas leftovers, it’s a dream. Boom.
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 324 calories per serving
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 324 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- Wash the squash, carefully cut it in half lengthways and remove the seeds, then cut into wedges. In a roasting tray, toss with 1 tablespoon of groundnut oil and a pinch of sea salt and black pepper, then roast for around 1 hour, or until tender and golden.
- For the paste, toast the cumin seeds in a dry frying pan for 2 minutes, then tip into a food processor.
- Peel, roughly chop and add the garlic, shallots and ginger, along with the kaffir lime leaves, 2 tablespoons of groundnut oil, the fish sauce, chillies (pull off the stalks), coconut and most of the coriander (stalks and all).
- Bash the lemongrass, remove and discard the outer layer, then snap into the processor, squeeze in the lime juice and blitz into a paste, scraping down the sides halfway.
- Put 1 tablespoon of groundnut oil into a large casserole pan on a medium heat with the curry paste and fry for 5 minutes to get the flavours going, stirring regularly.
- Tip in the coconut milk and half a tin’s worth of water, then simmer and thicken on a low heat for 5 minutes.
- Stir in the roasted squash, roughly chop and add the leftover greens and leave to tick away on the lowest heat, then taste and season to perfection.
- Meanwhile, cube the tofu and fry in a pan on a medium- high heat with 1 tablespoon of groundnut oil for 2 minutes, or until golden.
- Crush the peanuts in a pestle and mortar and toast in the tofu pan until lightly golden.
- Serve the curry topped with the golden tofu and peanuts, drizzled with a little sesame oil. Slice the chilli and sprinkle over with the reserved coriander leaves. Serve with lime wedges, for squeezing over. Great with sticky rice.
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This is a lovely gentle introduction to bolder flavours – my kids absolutely love it. And if you’re just making it for grown-ups, feel free to use mirin or sweet sherry instead of the lime juice.
From jamieoliver.com
Total Time 25 minutes
Cuisine asian
Calories 272 calories per serving
From jamieoliver.com
Total Time 25 minutes
Cuisine asian
Calories 272 calories per serving
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- Next, add the soy, juice from half the lime, the honey and oil and mix together well.
- Preheat the grill to medium and line a baking tray with tin foil.
- Check that there aren’t any stray bones lurking in the salmon fillets, then cut them up into 2.5cm cubes. Toss them in the marinade and leave for around 10 minutes to absorb the flavour.
- Thread the salmon onto 2 large or 4 small skewers (soak them first, if wooden), but don’t push the pieces too tightly together, then place onto the tray.
- Grill for around 8 to 10 minutes, or until beautifully glazed and cooked through, turning regularly and brushing with leftover marinade.
- Toast the sesame seeds (if using) in a dry non-stick frying pan until golden, then tip onto a plate and leave to cool.
- Once cooked, transfer the skewers to a plate and sprinkle with the toasted same seeds (if using), dunking the cubes of salmon in any that escape onto the plate.
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Reviews 5
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Reviews 5
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Reviews 4.9
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From bbcgoodfood.com
Total Time 5 minutes
Category Cocktails, Drink
Calories 176 calories per serving
From bbcgoodfood.com
Total Time 5 minutes
Category Cocktails, Drink
Calories 176 calories per serving
- Top up the tumbler with crushed ice, then add the vodka. Stir well to mix all the ingredients together, and serve.
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Total Time 35 minutes
Category vegan, cocktail party, cocktail
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Total Time 35 minutes
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